In a heavy bottomed saucepan on low heat mix together milks, honey, vanilla and arrowroot. Once blended together put in a container in the fridge to cool down. Meanwhile toast the coconut on the stovetop in a pan and roast the almonds at 350 in the oven on a cookie sheet until both are fragrant. Remove from heat and let both cool. Chop the chocolate bar into chunks. Once the liquid mixture is cooled down in the fridge add it to the ice cream maker and follow manufacturers instructions. When the ice cream has thickened up a bit in the ice cream maker add in the shredded coconut and chocolate. Once finished in the ice cream maker serve with toasted almonds chopped and sprinkled on top.